Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Autor/a: search.filters.author.Palate Palate, Katherine Atalía

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    Estudio de la composición nutricional de flores comestibles Diente de león (Taraxacum officiale), Tronadora (Tecoma stans), Mastuerzo (Tropaeolum majus), Girasol (Helianthus annuus) para potenciar su consumo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03)
    Palate Palate, Katherine Atalía
    ;
    Paredes Escobar, Mayra Liliana
    The human organism to maintain a healthy functioning requires meeting nutritional needs both in macro and micronutrients, in addition to investigating new sources of nutrients. Flowers are currently being studied as a source of micronutrients and compounds with biological activity. Flowers have been used as food since the beginning of this century, the development of chemistry and the discovery of complex processes of organic synthesis, and the incorporation of flowers in the diet, however, not all are edible. Ornamental flowers (optimal appearance) may contain: chemical fertilizer, pesticides, insecticides and other substances, they are not edible, as they cause poisoning and adverse health reactions. Edible flowers (gastronomic purposes) must be wild or organically grown. In the absence of an established standard, the quality parameters are: turgor, aroma and color, determined by the cultivation technique. However, it is necessary to consider their physicochemical and nutritional composition. Edible flowers have medicinal and nutritional properties. The objective of this research was to analyze the physicochemical properties of flower petals: dandelion, cress, thunderous, sunflower included in the human diet. A bibliographic review of the composition was carried out in terms of its macronutrients, as well as its mineral content. It was found that each flower differs between its physicochemical characteristics and mineral levels, showing high values for the latter. Which shows the great potential of the flowers studied as a potential source of micronutrients to be included in the human diet.